By Eva Young
The beauty of this dish is that it tastes better the next day and this way you can remove any coagulated fat before serving.
Yield: approximately 4-6 servings.
- 2 tomatoes
- 1 chicken cut in about 8 pieces (about 4 pounds)
- Salt and freshly ground pepper to taste
- 1 teaspoon paprika
- 1 large onion grated
- 2 tablespoons vegetable oil
- 2-3 medium carrots grated
- 1 green pepper grated
- To remove the skin from the tomatoes boil a pot of water and dip the tomatoes in the water for thirty seconds. When the tomatoes are cool enough to handle, peel them and slice them in quarters. Remove the seeds and set aside.
- Season the chicken with the salt, pepper and paprika and set aside.
- Sauté the grated onion in the vegetable oil in a frying pan for about 2 minutes. Then add the carrots, pepper and tomatoes and stir.
- After about 5 minutes arrange the chicken on top of the vegetables (no need to brown the chicken) and stir a bit.
- Cover the pan and simmer on a low heat until the chicken and vegetables are tender, about 1½ hours. When ready to serve, heat the chicken paprikash in its pot on a low light for about 10 minutes or until warm, stirring a bit and adding noodles or spaetzle.